Order the: Crab-curry jaffle at Lankan Filling Station This elusive, labour-intensive toastie appears on Lankan Filling Station’s weekend brunch menu just once a month, so time your visit wisely (hint: after a crab-curry feast). The leftover crab from the event is cooked then hand-picked for the jaffles, which are served with lime pickle and fragrant pol sambol. Add a mango lassi, and away you go.
From Quay’s Snow Egg and Golden Century’s pipis in XO sauce, to Black Star’s strawberry and watermelon cake, Sydney loves to love a cult dish. But what will we be eating again and again in 2019? Toasties, sandwiches and jaffles are making a compelling case for this year’s Most Valuable Player. Likewise, riffs on classic Italian. We go in search of the city’s next round of hall-of-famers.
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